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Recipes
Bananas Foster a la Mode
By cirql8or
Recipe courtesy James Aptakin and Vic Vegas
- 38 ounces creme de banana
- 38 ounces butterscotch liquor
- 38 ounces vanilla vodka (recommended: Stoli)
- 20 ounces creme de coca
- 52 ounces spiced dark rum (recommended: Captain Morgan)
- 3/4 gallon heavy cream
- 1/4 gallon sweet condensed milk
- 50 edible orchids, cut in 1/2
- 100 banana slices
- Splash 151 to light on fire for flambe
Almond Pancakes
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 1 1/2 cups water
- 1 tablespoon sugar
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 2 cups buttermilk pancake mix (recommend: Krusteaz)
- 4 ounces almond paste, cut into 1/4-inch pieces
- 2 tablespoons unsalted butter, at room temperature
Baker, Baker
By cirql8or
Recipe courtesy Alton Brown
- 3/4 cup oats
- 3/4 cup flour
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch kosher salt
- 1 stick cold unsalted butter, diced
- 4 Braeburn apples (Fuji will substitute)
- 4 teaspoons honey
Calypso Beef Soup (Nuevo Latino Beef Dishes)
By cirql8or
Recipe courtesy American National CattleWomen, Inc
- 1 1/2 pounds ground beef
- 1 cup diced peeled sweet potato
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 teaspoon curry powder
- 2 tablespoons all-purpose flour
- 2 cups water or ready-to-serve beef broth
- 1 can (15 1/2 ounces) black-eyed peas, rinsed, drained
- 1 can (13 1/2 ounces) light unsweetened coconut milk
- 2 cups packed fresh baby spinach leaves
- 3 tablespoons freshly chopped thyme leaves
- Salt and freshly ground black pepper
Whole-Wheat Skillet Lasagna and Escarole Salad
By cirql8or
Recipe courtesy Rachael Ray, 2007
- Salt
- 1 pound whole-wheat gemelli or cassarecci
- 5 to 6 tablespoons extra-virgin olive oil, divided
- 1/4 pound pancetta, chopped
- 1 1/2 pounds ground sirloin
- 1 bay leaf
- Ground black pepper
- 1/2 teaspoon ground allspice
- 1 carrot, peeled and grated
- 1 onion, grated
- 4 cloves garlic, grated
- 4 sprigs rosemary, leaves finely chopped
- 1 cup beef stock
- 1 (28-ounce) can Italian tomatoes
- 2 cups ricotta cheese
- 1 ball smoked mozzarella, thinly sliced
- 2 heads escarole, cleaned and dried, coarsely chopped
- 1/2 small red onion, very thinly sliced
- 2 lemons, juiced
Shepherd's Pie in a Half-Roasted Squash
By cirql8or
Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY
- 3 tablespoons olive or canola oil
- 1 pound ground lamb
- 5 large russet potatoes
- 8 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1 medium red onion, diced
- 2 (16-ounce) cans corn, or the kernels from 6 fresh ears
- 1 large butternut squash
- 4 cups sour cream
- 3 large acorn squash
- Salt and freshly ground black pepper
- Brown gravy, for serving
Double-Fried French Fries
By cirql8or
Recipe courtesy Guy Fieri, June 2008
- 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
- 2 quarts canola oil
- 1 tablespoons fine-grain sea salt
- 1 teaspoon freshly ground black pepper
Wilson's Own Mac n' Cheese
By cirql8or
Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
- 2 quarts water
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon vegetable oil
- 2 cups uncooked elbow macaroni
- 2 eggs
- 1 1/2 cups evaporated milk
- 1/2 stick butter, melted
- Freshly ground black pepper
- 16 ounces shredded sharp Cheddar
- Dust with paprika
Peaches and Cream Oatmeal Cookies
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch salt
- 1 stick butter, softened
- 1/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried peaches
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
Aunt Peggy's Potpourri
By cirql8or
Recipe courtesy Paula Deen
- Sliced apples
- Sliced lemons
- Sliced oranges
- Water
- Bay leaves
- Whole cloves
- Cinnamon sticks